Homemade Vegan Lentil Soup Recipe
The simplest homemade vegan soup recipe that you will always come back to. This vegan lentil soup recipe would be your go to from now on.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or ladle
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1½ cups dried brown or green lentils rinsed and drained
- 2 tbsp olive oil or any vegan oil
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric optional but adds great color
- 1 tsp dried thyme or Italian seasoning
- 1 can 14 oz diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups fresh spinach or kale roughly chopped
- 1 tbsp lemon juice for brightness
- Fresh parsley for garnish. This is optional.
Instructions
Saute the aromatics:
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for about 5–7 minutes, until softened.
Add garlic and spices:
- Stir in minced garlic, cumin, smoked paprika, turmeric, and thyme. Cook for 1 minute until fragrant.
Add lentils and tomatoes:
- Pour in the rinsed lentils and diced tomatoes (with their juice). Stir well to combine.
Simmer the soup:
- Add vegetable broth and the bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender.
Finish the soup:
- Stir in chopped spinach or kale and let it wilt for 2–3 minutes. Add lemon juice, then season with salt and pepper to taste.
Serve and enjoy:
- Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or a light salad.
Nutrition
Calories: 230kcal
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